Homemade Tomato Casarecce Pasta
Homemade Tomato Casarecce Pasta
Rich with Vegetables! Delicious Casarecce Pasta Made with Homemade Tomato Sauce
Hello everyone! Today, we’re going to make a wonderful and healthy Casarecce pasta using homemade tomato sauce. While my family usually prefers oil or cream pasta, a tomato pasta made with fresh, homemade sauce is truly special! The chewy Casarecce noodles, fresh vegetables, and flavorful tomato sauce come together to create a delightful dish that will awaken your taste buds. I highly recommend this recipe if you’re looking for a special meal with simple ingredients!
Main Ingredients- Casarecce pasta 150g
- Homemade tomato sauce 300g (store-bought is also fine)
- 2 Tbsp olive oil
- 3 cloves garlic, minced (or thinly sliced)
- 5g red chili flakes (adjust to taste)
- 20g fresh bell pepper
- 20g small zucchini
- 10g eggplant
- 10g mozzarella cheese (optional)
- 1 Tbsp salt (for boiling pasta)
Cooking Instructions
Step 1
First, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then add 150g of Casarecce pasta. Cook for about 7-9 minutes, or 1 minute less than the package instructions suggest, until al dente. Drain the pasta, toss with 1 tablespoon of olive oil to prevent sticking, and set aside.
Step 2
Let’s prepare the vegetables to add richness to our pasta! I’ve washed and diced 20g of fresh bell pepper and 20g of small zucchini into small, 0.5cm cubes. If you’re cooking with children, letting them help cut the vegetables into fun shapes can be a great activity.
Step 3
Thinly slice 10g of eggplant. Slicing them not too thickly will ensure they cook to a tender consistency when baked.
Step 4
Now, let’s prepare the pan. Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add 3 thinly sliced garlic cloves and 5g of red chili flakes, and sauté until fragrant. Be careful not to burn the garlic; the key is to gently infuse the oil with its aroma.
Step 5
Once the garlic is fragrant, add the diced 20g bell pepper and 20g zucchini. Sauté together for about 2-3 minutes until the vegetables are slightly tender. This step will enhance the texture of your pasta.
Step 6
When the vegetables are nicely cooked, pour in 300g of your homemade tomato sauce and stir well. Once the sauce begins to simmer, add the cooked Casarecce pasta. Toss everything together to coat the pasta evenly with the sauce, sautéing for about 2 minutes until the sauce has nicely adhered to the noodles.
Step 7
Finally, transfer the prepared pasta into an oven-safe dish. Sprinkle the thinly sliced 10g eggplant and 10g mozzarella cheese evenly over the top. Bake in a preheated oven or air fryer at 180°C (350°F) for about 5 minutes, or until the cheese is melted and golden brown. Your delicious Tomato Casarecce Pasta is ready to be enjoyed!
